2008•Food Science and Technology InternationalRequires access
Study on the technique of hydrolyzed potato protein by proteinase
Bai Yang
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Abstract
The processing technology and methods of potato protein by enzymatic hydrolysis was elaborated in this paper. Trypsin was utilized to hydrolyze potato protein and the optimal hydrolysis conditions were obtained: pH=8.0, hydrolysis time was 2 h, hydrolysis temperature was 55 ℃, enzyme amount was 650 U/g and potato protein was diluted by five time amount of water.